Grilled Flatbreads with Kombu Kelp
These flatbreads are fun to make, easy to customise and taste delicious.
Time 10 mins prep, 10 mins cooking
This recipe is adapted from one created by food blogger Jenn Campus, The Yum Queen. Kombu kelp is full of iodine, the main nutrient involved in controlling our metabolism, and Jenn uses it here to create a nutrient dense flatbread.
"One of my favourite condiments is Mara Seaweed sprinkles from Scotland, which you use like dried herbs. I purchased a sample pack on our most recent trip to Scotland.
I love seaweed and adore cooking with it. My initial love and craving came a couple of years ago from an iodine deficiency, something that is very common in most Western diets. My iodine levels are good now and to keep them in check I use a lot of seaweed products."
Find out more about iodine deficiency.
- 1-2 tsp Kombu powder in place of salt
- 1 tbsp Furikake for seasoning
- 420g plain flour
- 80g cup flax meal
- 2 tbsp chia seeds, soaked in 125ml water for 15 mins
- 1 packet active dry yeast
- 350ml water at room temperature
- 3 tbsp olive oil
- 2 tbsp maple syrup or honey
- Preheat the grill to 220C and place a pizza stone or cast iron griddle on top of the grates.
- Dissolve the yeast in the room temperature water. Add the olive oil and maple syrup or honey and leave to stand for approximately 3 minutes, until foamy. (Foamy means the yeast is activated.)
- Add the yeast mixture to the chia seeds.
- In a separate bowl, combine the dry ingredients and Kombu powder. Slowly add them to the soaked chia seeds and yeast mixture, about 100g at a time, until well incorporated.
- Stir vigorously until a soft, stretchable dough is achieved.
- Spread the dough onto the pizza stone or griddle. Use a spatula to even it out – you can make the flatbreads any shape you like.
- Sprinkle Furikake on top, then cook on each side for about 5 minutes, until golden.
- Place on cooling racks. Enjoy when cooled but still warm.